Finally, pizza. I make a lot more dough than pizza, it is hard to get the scheduling right amongst the busy family. I only made three doughs, so I kept it simple. First is Italian sausage and mushroom with basil post-bake. Second is mushroom and chimmichurri, the last is Italian sausage and chimmichurri. The dough pictured has doubled, barely. This flour is junk, the recipe is great, but even it couldn't help the weakness of the flour.

I couldn't find my square pan, it is probably underneath some brownies at a neighbors house, so I used a round one, heavily slathered with Crisco. I will let it rise in the pan for a while. BTW, the doughball was 352g.

I pushed it out a tiny bit, then put 80% cooked bacon and Citterio Rustico hot dry sausage, then did the edges with smoked Gouda blended with Oaxaca. Covered all with Oaxaca, then added fresh pickled japs. I opened a can of Cefalu Italian peeled tomatoes, but they tasted like water. I tried doctoring them, to no avail, into the trash with them, I will use Classico crushed tomatoes plain a couple minutes before it is done.

The dipping sauce really came around, it was too watery at first, but I mildly simmered it down for a couple 3 hours and it is a knockout.

Here are the doughballs after sleeping overnight in bulk. The first is the Caputo set weighing in at 250g ea. The second pic are the AT doughballs weighing in at 260g. I plan on making smaller pizza than my normal 14"; 10 or 11" max.